Category Archives: Cookbook Spotlights

Looking for a fresh new way to get your greens? Try this Collard Greens Salad

This fresh approach to Collard Greens is the perfect addition to your Holiday menus.

collard_green_salad

Collard Greens Salad with Champagne Vinaigrette

Brighten up your winter and your greens with a splash of Champagne vinegar and a drizzle of decadent pecan oil.

Serves: 4

Ingredients:

1 bunch collard greens, washed, about 8 cups

1/2 cup pecan oil

1 teaspoon sea salt

1/4 cup apple Champagne vinegar

1 small onion, sliced

3 cloves raw garlic, minced

1 teaspoon red pepper flakes

½ teaspoon black pepper

Garnish

1 red bell pepper, cut into thin strips

1 small onion, cut in half and thinly sliced

 

Directions:

De-stem the collard green leaves, roll into a tight cylinder, and slice the rolled collard greens into long strips.

Place strips in a large bowl. Pour pecan oil on collard strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated, about 5-7 minutes.

Whisk together apple cider vinegar, onions, garlic, red pepper flakes and ground pepper.

Pour apple cider vinegar dressing over the collard green strips. Let marinate in the refrigerator for at least 3-4 hours, but overnight is best.

Add the garnish right before service and serve chilled or at room temperature.

 

From Dinner Déjà vu: Southern Tonight, French Tomorrowby Jennifer Hill Booker, © 2016 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

Thanksgiving Side Dish

 

Looking for a Quick & Easy Thanksgiving Dinner side dish?

 

greenbeans

You’re in luck! Fresh (or flash frozen) string beans and smoked bacon makes this dish a crowd pleaser!

String Beans & Bacon

Yields 6 servings

Recipe by Chef Jennifer Hill booker

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients:

3 pounds fresh sting beans
½ pound smoked cooked bacon, crumbled
1 1/2 -2 cups chicken stock, plus more if needed
1 small dried cayenne pepper

salt and freshly ground black pepper, to taste
Directions:
Remove the ends from the beans, snap in half, place into a colander and rinse with cold water. Set aside to drain.
In a large cast iron Dutch oven, combine the string beans, bacon, water, and cayenne and black pepper.

Cover tightly and cook over medium-low heat, for about 20-25 minutes, or until the beans are soft and tender.

Adjust seasoning with pepper and additional salt, as needed.

Cheers! It’s National Cocktail Day!

Have a drink on me!

Enjoy this refreshing Lavender Lemonade-perfect for Saturday sip!

 Lavender Lemonade

A refreshing drink on a hot summer’s day that quenches the thirst with or without the vodka!

Lavender Lemonade
Lavender Lemonade

Makes 2 Lavender Lemonades

Ingredients:

4 ounces Vodka

2 ounces Lavender simple syrup

1 teaspoon fresh Lavender flowers

2 ounces fresh lemon juice

1 cup Crushed Ice

4 ounces Seltzer water or Club Soda

 

Garnish:

2 Slices lemon

 

Directions:

Pour the Vodka and simple syrup into a cocktail shaker; add the lavender flowers and lemon juice.

Muddle until the lavender flowers are broken into small pieces.

Add crushed ice and shake about 10 seconds.

Strain into a chilled martini or glass or tumbler and top with club soda and garnish with a slice of lemon.

 

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2014 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

 

Lavender Syrup

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Yields 1 ½ cups

 

Ingredients:

1 1/2 cups fresh lavender flowers

1 cup sugar

1 cup water

 

Directions:

In a saucepan bring sugar, water and lavender to a boil, stirring until sugar is dissolved. Simmer syrup, undisturbed, 20 minutes.

Pour syrup through a fine sieve, pressing hard on solids, and cool. Syrup will thicken as it cools.

Syrup keeps, covered and chilled, 2 weeks.

 

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2014 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

 

 

 

Bacon . . .wrapped and cheese stuffed jalapenos! Perfect addition to your SuperBowl menu.

Smokey Bacon Wrapped Jalapenos

 Smoky Bacon Wrapped Jalapenos

Makes 6 servings

Recipe by Chef Jennifer Hill Booker

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

1/2 cup cream cheese

1/2 cup shredded sharp Cheddar cheese

12 jalapeno peppers

6 slices bacon cut in half thin sliced bacon works better

24 wooden toothpicks

Directions:

Preheat grill to 400*F.
Mix cream cheese and Cheddar cheese together in a bowl until evenly blended.

Cut a small hole, about the size of a quarter, in each jalapeno. Save the pieces of jalapeno you remove and leave the stems intact.

For a less spicy jalapeno: Use a small spoon, scrape out the seeds and membrane.

Fill each jalapeno with the cheese mixture.

Put the piece of jalapeno back in place and wrap each stuffed pepper with a half slice of bacon. Secure the bacon with a toothpick.

Arrange bacon-wrapped peppers on the prepared grill

Grill until bacon is crispy, about 10 minutes, turning throughout the grilling process.

 

 

Baby It’s Cold Outside! Winter Pumpkin Soup to Warm the Soul!

Chef Jennifer Booker Cookbook

 

Winter Pumpkin Soup with Parmesan Croutons & Bacon Chips

Recipe by Chef Jennifer Hill Booker

Serves 4

Any type of winter pumpkin or squash, such as Sugar Pie pumpkin or butternut squash, can be used for this soup. Just remove the seeds, cut it into wedges, drizzle with olive oil, and roast in a 350° F oven. The roasting softens the vegetable and reinforces its natural sweetness. The addition of stock and cream gives the soup a velvety smoothness, and the croutons and bacon chips add a nice crunch.

Ingredients:

2 tablespoons olive oil

6 slices of Hickory smoked bacon, cut into 1-inch strips

2 sprigs fresh rosemary

1 tablespoon unsalted butter

1⁄2 medium white onion, diced

1 clove garlic, minced

2 cups roasted pumpkin, mashed, or unsweetened pumpkin puree

2 1⁄2 cups chicken stock

Sea salt and freshly ground black pepper, to taste

1⁄2 cup heavy cream

2 cups stale bread, cut into 1-inch cubes

1 tablespoon extra virgin olive oil

1⁄4 cup grated Parmesan cheese

1⁄4 teaspoon red chili flakes

Freshly ground black pepper

Directions:

In a large stockpot over medium heat, add 2 tablespoons of olive oil. Add the bacon and cook for 5 to 6 minutes, then add the rosemary and cook an additional 4 to 5 minutes, or until the bacon is golden and crispy and the rosemary leaves are lightly browned.

Drain the bacon and rosemary on a paper towel. Remove the rosemary leaves from the stems and roughly chop the leaves, discarding the stems. Set the rosemary aside. Discard all but 1 tablespoon bacon grease from the stockpot. Set the bacon chips aside while you make the pumpkin soup.

Add the butter, onion, and garlic to the bacon grease in the stockpot and cook over medium-low heat for 15 minutes, or until the onion is translucent. Stir often to loosen any browned bits from the bottom of the pan. Add the mashed pumpkin and the chicken stock, and season lightly with salt and pepper.

Bring to a simmer, reduce the heat to low, and cook 15 to 20 minutes. Stir in the heavy cream just before you serve; do not let the soup boil once the cream has been added.

Preheat the oven to 400° F.

To make the parmesan croutons, toss the bread, olive oil, cheese, chili flakes, and black pepper together in a large bowl. Spread the bread mixture onto a sheet pan and bake 5 to 6 minutes, or until the bread cubes are golden brown.
Serve the soup in warm bowls topped with croutons, bacon chips, and the chopped rosemary.

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 Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2014

Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

Are You ready for a Delicious New year?

Ring in the New Year with this Southern Inspired cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent,  by author, Jennifer Hill Booker, and enjoy recipes like Black Eyed Pea Salad-just in time for

2015!
Happy New Year to You and Yours!
Chef Jennifer

 

 

Ring in the New Year with 
Black Eyed Pea Salad-a French Twist on on Southern Favorite!

Black Eyed Pea Salad

Yields 6 servings

Ingredients:

4 cups black eyed peas, cooked and chilled

¼ cup yellow onion, chopped
¼ cup green bell pepper, chopped

¼ cup red bell pepper, chopped

Vinaigrette:

1 clove garlic, minced
1 teaspoon fresh thyme, chopped

1 tablespoon honey

½ teaspoon red pepper flakes

1 teaspoon Sea salt

1 teaspoon fresh ground black pepper

½ cup apple cider vinegar
1 ½ cup extra virgin olive oil

Directions:

Combine the garlic, thyme, honey, red pepper flakes, salt, black pepper and vinegar in a large bowl.

Slowly whisk in the olive oil. Adjust seasoning with salt and pepper.

Add the black eyed peas, onion, red bell pepper, and green bell pepper.

Stir to coat with the vinaigrette.

Chill the Black Eyed Pea Salad for at least 4 hours.

Enjoy!

 


About our author:

 Chef Jennifer Hill Booker

 

Building a culinary foundation on her Mississippi roots and a farm-to-table concept, Chef Jennifer Hill Booker creates a unique take on contemporary Southern cooking. Combining agrarian approaches and down-home style with classical-French techniques, Booker reinvents Southern cuisine. These 135 recipes are the culmination of summers and holidays spent in Charleston, Mississippi, at the family farm. 

  

 

 

Available at Barnes & Nobles, A Capella Bookstore, and YourResidentGourmet.com

Order your copy Chef Jennifer’s cookbook,Field Peas to Foie Gras: Southern Recipes with a French Accent 
at YourResidentGourmet.com

 

Follow Chef Jennifer on Facebook 
Chef Jennifer Booker
and Twitter
@Chefjennbooker

 

Meet The Author: Chef Jennifer Hill Booker

Chef Jennifer Booker heashot

Born in Michigan, Jennifer Hill Booker grew up in Florida, attended college in Oklahoma, and has lived in Europe, but it’s the South that has her heart. Booker has a bachelor of arts degree in organizational communication from the University of Tulsa, an associate’s degree in applied science-culinary arts from Oklahoma State University, and a cuisine de base certificate from Le Cordon Bleu Paris. She is the executive chef and owner of Your Resident Gourmet, LLC, a personal chef and catering company.

A former culinary instructor for Le Cordon Bleu College of Culinary Arts Atlanta and a culinary arts program director for the Grayson Technical Program at Grayson High School, Booker is qualified to write about proper cooking techniques, flavor combinations, and food pairings. She teaches culinary technique classes at Williams-Sonoma, is a contributing columnist for Basil Magazine, and serves as the host of the magazine’s radio show. She has written articles and recipes for Jezebel, Atlanta Social Season, Vegetarian Times, Our Town Magazine, UrbanSocialites, Southern Seasons Magazine, ESSENCE Magazine, SOLO Woman, Sister2Sister Magazine, and Points North Atlanta.

In order to keep her culinary skills sharp, she serves as the Metropolitan Cooking and Entertaining Show’s executive celebrity chef for cooking personalities Paula Deen and the Neelys. She has made guest appearances at Chef Joe Randall’s Cooking School and the Chefs of the World: A Taste of Fame annual event. She also volunteers her time and resources to the Africa’s Children’s Fund. Booker lives in Lilburn, Georgia, where she feels right at home.

 

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